Easy Artichoke and Tomato Gnocchi – Mediterranean Flavor Fast
Looking for a quick vegetarian dinner with bold Mediterranean flair? This Artichoke and Tomato Gnocchi is the perfect weeknight solution. With olives, artichoke hearts, chickpeas, and a splash of red-wine vinegar, every bite bursts with fresh, tangy flavor. Best of all, it’s ready in just 30 minutes.
Why You’ll Love Artichoke and Tomato Gnocchi
This Gnocchi recipe is a go-to for busy evenings. It’s comforting yet light, rich in flavor, and packed with healthy veggies and plant-based protein. The soft gnocchi is sautéed to a light golden brown before being tossed with savory ingredients like garlic, tomatoes, and artichokes for a hearty, satisfying meal.
Ingredients for Artichoke and Tomato Gnocchi
To make this dish, you’ll need:
- 16 oz gnocchi (shelf-stable)
- 1 small onion, sliced
- 1 small red bell pepper, diced
- 4 cloves garlic, thinly sliced
- 1 tbsp fresh oregano (plus extra for garnish)
- 1 can (15 oz) chickpeas, rinsed
- 1 can (14 oz) diced tomatoes
- 9 oz artichoke hearts (canned or frozen), sliced
- 8 Kalamata olives, pitted and sliced
- 1 tbsp red-wine vinegar
- ¼ tsp ground pepper
- 2 tbsp crumbled feta cheese (optional)
Step-by-Step Instructions
Sauté the Gnocchi
Start by heating 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the gnocchi and cook for about 5 minutes, stirring frequently, until lightly browned. Transfer to a bowl and cover to keep warm.
Cook the Vegetables
Reduce the heat to medium. Add the remaining tablespoon of oil to the pan and sauté the sliced onion for 2–3 minutes. Then, add the diced bell pepper and cook for another 3 minutes, stirring occasionally.
Add the Flavor Boosters
Next, stir in the garlic and oregano and cook for 30 seconds. Add the chickpeas, diced tomatoes, and sliced artichoke hearts. Stir well and cook until heated through, about 3 minutes.
Finish and Serve
Add the olives, red-wine vinegar, pepper, and cooked gnocchi back to the pan. Stir to combine. Top with extra oregano and crumbled feta cheese if desired. Serve hot and enjoy!
Tips and Variations
- Vegan option: Skip the feta or use a plant-based alternative.
- Add greens: Toss in a handful of spinach or kale at the end.
- Spicy twist: Add crushed red pepper flakes for heat.
Serving Suggestions
This Artichoke and Tomato Gnocchi pairs perfectly with a crisp green salad and a slice of crusty bread. It’s ideal for a light Shabbat meal or a Mediterranean-inspired dinner party.
Final Thoughts on Artichoke and Tomato Gnocchi
Whether you’re new to gnocchi or a seasoned fan, this Artichoke and Tomato Gnocchi recipe is sure to impress. It’s quick, colorful, and packed with nutrition and flavor — a true crowd-pleaser with minimal effort.
Artichoke and Tomato Gnocchi
DESCRIPTION
INGREDIENTS
- 16 oz gnocchi (shelf-stable package)
- 1 small onion (sliced)
- 1 small red bell pepper (diced)
- 4 cloves garlic (thinly sliced)
- 1 tbsp fresh oregano (chopped, plus more for garnish)
- 15 oz chickpeas (1 can, rinsed)
- 14 oz diced tomatoes (1 can)
- 9 oz artichoke hearts (frozen or canned, sliced)
- 8 Kalamata olives (pitted and sliced)
- 1 tbsp red-wine vinegar
- ¼ tsp ground pepper
- 2 tbsp feta cheese (crumbled)
INSTRUCTIONS
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, about 5 minutes. Transfer to a bowl and cover to keep warm. Reduce heat to medium.
- Add the remaining 1 tablespoon oil and onion to the pan. Cook, stirring occasionally, until starting to brown, 2 to 3 minutes. Add bell pepper; cook, stirring occasionally, until crisp-tender, about 3 minutes. Add garlic and oregano; cook, stirring, for 30 seconds. Add chickpeas, tomatoes and artichokes; cook, stirring, until hot, about 3 minutes. Stir in olives, vinegar, pepper and the gnocchi. Sprinkle with oregano, if desired.
NUTRITION
Want more pasta recipes? Click here. Don’t forget to tag me #koshercowboy.
